Chocolate Almond Nougat

Place the almonds in a small saucepan and cover with hot water. Boil for 3 minutes.
Remove the saucepan from the heat and strain the almonds with a strainer.
Rinse the almonds in cold water in a mixing bowl and then remove the water.
Peel the almonds and place them in a small bowl.
Add peeled almonds to a pan and toast for 5-8 minutes over low-medium heat, stirring occasionally. Be careful not to burn them.
Remove the pan from the heat and place the toasted almonds in a small bowl. Set aside.
Add pistachios to a pan and toast for 5 minutes over low-medium heat, stirring occasionally. Be careful not to burn them.
Remove the pan from the heat and place toasted pistachios in a small bowl. Set aside.
Add flaked almonds to a pan and toast for 5 minutes over low-medium heat, stirring occasionally. Be careful not to burn them.
Remove the pan from the heat and place toasted flaked almonds in a small bowl. Set aside.
Put Amaretti biscuit pieces, toasted almonds, pistachios, half of the flaked almonds, and half of the cranberries into a large bowl and mix with a spatula until fully combined. Set aside.
Place small pieces and crumbs of amaretti biscuits in a small bowl. Set aside.
Cut the white chocolate into small pieces and place in a medium bowl. Set aside.
For making peanut butter, add roasted peanut, vanilla, and oil in a food processor and then blend on high speed.
Put Amaretti biscuit pieces, toasted almonds, toasted pistachios, half of the toasted flaked almonds, and half of the cranberries into a large bowl and mix with a spatula until fully combined. Set aside.
Add butter and peanut butter to the white chocolate.
Add hot water in a small saucepan and heat.
Once the water is simmering, place the bowl with the white chocolate on top of the saucepan.
Stir the chocolate mixture continuously with a spatula until fully melted and combined.
Remove the chocolate mixture from the heat, then pour in the biscuits and nuts mixture and stir until fully combined.
Tip the mixture into the baking tin lined with baking paper, spread it evenly, and smooth it out into an even layer.
Sprinkle over the remaining flaked almonds and cranberries, use a small rolling pin to flatten the surface, then transfer to the fridge for at least 1 hour to set.
Once the nougat is set, remove it from the fridge and lift it out of the baking tin. Place it on a cutting board and cut it into small pieces or bars.

Ingredients

For White Chocolate Nougat:

For Peanut Butter:

Instructions

Notes

Nutrition